Aaron Staudenmaier started humbly in the restaurant business as a graveyard shift dishwasher at a truck stop in Fargo, North Dakota at age 14. He moved on to an apprenticeship at age 15 and began to learn about cooking and life on the line.

His path has led him through some of the finest restaurants in the country including sous chef positions at The Mansion on Turtle Creek and the Inn at Little Washington. Staudenmaier opened Abacus with Kent Rathbun in 1999, creating an iconic Dallas restaurant. Continuing the success of Abacus, Staudenmaier moved on to another Rathbun Concept, Jasper’s, opening multiple locations in Texas.

Leaving Jasper’s Staudenmaier got into true farm to table cooking with time at Boot Ranch, an ultra luxury property in Fredericksburg, TX. This “Napa Valley of Texas” gave access to local farmers, vineyards, ranchers, and hunters. It was at Boot Ranch that he developed a following for his Hill Country Farm Cuisine.

Returning to Dallas, Staudenmaier was opening chef at Lovers Seafood. He was awarded Best Seafood Restaurant in Dallas and Top Ten New Restaurants for his creative approach to world ocean cooking.

Staudenmaier currently serves a concept chef for Whiskey Cake, a FrontBurner Restaurants concept with locations in Plano, Houston, Katy, San Antonio, and Oklahoma City.

Meet and learn some of Staudenmair’s cooking techniques at the Dallas Farmers Market January 27, 2018 from 11am to 1pm. The class costs $25 for the advance tickets or $30 at the door. Seating is limited, so please make your reservations early. To reserve click here.

The menu will consist of Fried Green Tomatoes, Local Goat Cheese, Chile – Thyme Honey, Grilled Pork Tenderloin, “Red Hot” Butter, Cheddar Biscuits, Bourbon Gravy and Whiskey Cake. The very best bargain in the city. Classes benefit the Dallas Farmers Market Friends which perform great works at the market.

Trust us when we say that Chef Staudenmair is one of the city’s best and enjoyable chefs that you will surely enjoy spending a Saturday afternoon with.